Name: Greek Eggplant Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 350 g Eggplant, sliced lengthwise; 250 g Ground Goat Meat; ½ Onion, finely chopped; 3 clove Garlic, minced; ½ cup Tomato Puree; 1 Tomato, finely chopped; 2 tbsp Olive Oil; ¼ tsp Ground Cinnamon; ½ tsp Dried Oregano; 1 tbsp Butter; 1 tbsp All-Purpose Flour; ¾ cup Milk, warm; 1 Egg, lightly beaten; 1 pinch Nutmeg Powder; to taste Salt; to taste Black Peppercorns, freshly crushed

1 hr 45 mintotal

1 hr 30 min hands-on15 min hands-off

Prep 30 min · Cook 1 hr

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Brush the brinjal slices with part of the measured olive oil and roast at 200°C until softened and lightly browned.
Heat the remaining olive oil in a pan and cook the onion until soft, then add garlic and cook until fragrant.
Add the mutton mince and cook, breaking it up with a spoon, until it browns and no raw color remains.
Stir in the tomato puree, chopped tomato, cinnamon, oregano, salt, and black pepper, then simmer until the mixture is thick and not watery.
Melt the butter in a small pan, stir in the flour, and cook briefly until it smells lightly nutty but does not brown.
Whisk in the warm milk slowly and cook until the sauce thickens enough to coat the back of a spoon.
Remove the sauce from heat, cool for 2 minutes, then whisk in the beaten egg and nutmeg.
2 min
Layer the roasted brinjal and mince mixture in a small baking dish, then spread the bechamel evenly on top.
Bake at 190°C until the top is set, lightly golden, and bubbling at the edges.
Rest for 15 minutes before cutting so the layers hold together.
15 min

How to tell it's done

The top should be lightly golden and set, with tender eggplant and a moist but sliceable mince layer.

Getting it right

Tip

Keep the mince sauce thick before layering; a watery sauce prevents the moussaka from slicing cleanly.

What to serve it with

Serve with a crisp salad and simple bread, letting the moussaka rest before plating.

Common mistakes

The moussaka collapses or serves watery.: Roast the eggplant until soft, reduce the mince sauce until thick, and rest the bake before cutting.

Substitutions

Use ground lamb where available; the current Reciplan master ingredient match is Mutton Mince.
Use Baby Brinjal if regular brinjal is unavailable, slicing it evenly so it roasts at the same rate.
Use Tomato Puree rather than ketchup; ketchup would make the sauce too sweet and less suitable.
For packaged flour and dairy ingredients, check labels if allergen handling is important.

Storing and reheating

Refrigerate moussaka for up to 4 days. Reheat covered until hot, then uncover briefly; freeze portions for up to 2 months.

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Ingredients